For the chicken

Directions

For the karahi curry sauce: heat the oil in a pan, add the onions, garlic and chillies and fry over a medium heat for approximately 10 minutes or until the onions are caramelised.

Add the cumin, coriander, turmeric, salt and garam masala and stir. Mix in the ginger and pureed tomatoes and cook for 1 minute, stirring. Add the water and cook for about 5 minutes or until the oil surfaces. Remove from the heat and keep warm.

For the chicken: heat the oil in a wok or heavy-based frying pan and add the chicken. Stir-fry over a medium heat for 8-10 minutes or until the chicken is golden brown all over. Stir in the karahi curry sauce and simmer for 2-3 minutes. Garnish with cilantro leaves.

Reviews

Most Helpful

Oh wow!!! I make a lot of curry as we just love it and I think this is by far the best one I have made from zaar to date, it was just perfect. I used two whole chili seeds and all, as we like it hot and it was very hot, but so that you couldn't taste the spices. I served it with rainbow rice that I make myself, a bit of a muddle but it looked lovely altogether on the plate. thank you for posting. Made for honor thy mother the diabetic forum May 2011.

My kids love it, and they help make it. They prep the onions, ginger and the chicken while I'm at work, and then help me with the rest afterward. Great dish for summer because the oven is not involved. I serve this with rice and/couscous, yogurt, other prepackaged Indian sides dishes (easy microwave warmup, no extra heat) & sometimes toasted naan (which I buy frozen at Trader Joes). I use cannned green chiles & minced onion from a jar to save time, and I use only one large onion. Another timesaver is to cook the chicken while you are making the sauce especially if you have extra hands and are well-organized with your prepwork. If you are using an electric stove, use your largest (widest) frying pans & skip the wok.